Dehydrated summer truffle in bulk

DEHYDRATED SUMMER TRUFFLE, TUBER AESTIVUM VITTAD.

Ingredients: Tuber aestivum

Wild production. The truffle is supplied clean, sliced or ground with its own traceability control.

Commercial Presentation: vacuum packed bag with 500 grams of summer truffle.

Storage: keep in a dry and cool place without humidity. Protect from direct sunlight.

Storage conditions:

Dehydrated: Keep in a dry and cool place, without humidity.

Freeze-dried: Keep in a dry and cool place, without humidity.

Fresh: Keep refrigerated at 4 degrees centigrade in an airtight container and on blotting paper.

Each piece can also be wrapped individually with kitchen paper.

If an advanced ripening process is observed, wrap in plastic wrap or vacuum and freeze.

Frozen: without breaking the cold chain, keep in freezer at -18º C

Estimated shelf life:

Dehydrated: 48 months. Keep in bag or jar in a cool, dry place.

Freeze-dried: 48 months. Keep in bag or jar in a cool and dry place.

Fresh: 20 days variable in hermetic and refrigerated conditions, between 2 - 4 ºC

Frozen: 48 months in an empty bag in freezer (-18ºC) without breaking the cold chain, if this occurs, consume as fresh truffle.

Benefits, intolerances and risk groups: target population: general population.

Allergens: no intolerance to allergens.

Does not contain GMO.

Gastronomic recommendations:

Dehydrated: ground to add as condiment to potatoes, dried fruits, soups,...

Can be used as ingredient in truffled preparations.

Freeze-dried: Can be used as an ingredient in truffled preparations.

Rehydrated: Can be used in the same way as fresh, although its freshness is never the same.

Fresh: To be consumed with any meat, fish, egg, pasta, rice, salad, vegetable cream,... Add once the dish is finished.

Frozen: To consume without defrosting, grated, sliced, in sticks, ... on any meat dish, fish, eggs, pasta, rice, vegetable cream, ... To add once the dish is finished.

Organoleptic characteristics:

Color: its skin called peridium is brown-black to black, with prominent pyramidal warts.

Its flesh called gleba is light brown with numerous fine white veins.

It darkens as it matures.

Aroma: soft and pleasant, like roasted malt.

Flavor: medium intensity of dried fruits: nuts and hazelnuts.

Texture: firm and fleshy.

Our dried mushrooms are available in the following varieties:

• ORONJA, OU DE REIG (Amanita caesarea)
• BLAZEI (Agaricus blazei Muriill)
• BOLETUS LAMINA 1ª(Boletus edulis)
• CHAMPIÑON (Agaricus bitorquis)
• MUSHROOM (Pleurotus eryngii)
• MIXED MUSHROOM
• MAITAKEKE (Grifola frondosa)
• MORILLA (Morchela conica)
• PERRECHICO LAMINA (Calocybe gambosa)
• PLEUROTUS LAMINA (Pleurotus ostreatus)
• REBUZUEL (Chanterellus cibarius)
• REBUZUEL ATROMPETADO (Cantharellus tubaeformis)
• REISHI (Ganoerma lucidum) for infusions
• NISCALUS (Lactarius deliciosus)
• RUSSULA (Russula virescens)
• SENDERILLA (Marasmius oreades)
• SHIITAKE WHOLE (Lentinus edodes)
• SHIITAKE LAMINA (Lentinus edodes)
• YELLOW PITTLE (Cantharellus lutescens)
• DEAD TRUMPET (Craterellus cornucopioides)
• WINTER BLACK TRUFFLE (Tuber melanosporum)
• SUMMER TRUFFLE (Tuber aestivum)

Each of our varieties of dried mushrooms comes in different formats and sizes. We also have larger sizes exclusively for the hotel and catering industry. If you are interested, please ask us